In a deep saucepan immerse the chicken in water and bring to the boil. Add the sliced onion, garlic, cinnamon stick, coriander and a pinch of cayenne pepper. Season with sea salt and black pepper to taste. Once cooked, leave aside.

In another saucepan, fry the finely chopped onions in some olive oil. Once brown, add the tomatoes, thyme and bulgur rice and stir. Add water until the bulgur is completely covered. As the water starts to evaporate, add some of the chicken stock and so on until the bulgur is cooked.

To serve, pour the soup into a bowl. Place some de-boned chicken in the middle. Garnish with thyme and chilli flakes. You now have yourself a lovely wholesome soup with even some chicken left overs for next day sandwiches!